Pies & Pastries

APPLE HAND PIES WITH CARAMEL SAUCE

A cross between pie dough and puff pastry, this flaky crust makes these hand pies truly spectacular.

Makes 10

Puff Pastry-Style Pie Dough (recipe follows)
1 cup diced peeled Granny Smith apple (about 1 medium apple)
1 teaspoon all-purpose flour
⅛ teaspoon lemon zest
¾ teaspoon fresh lemon juice
¼ teaspoon ground cinnamon
½ cup firmly packed light brown sugar
2 tablespoons unsalted butter, melted
½ teaspoon vanilla extract
Pinch kosher salt
1 large egg
1 tablespoon water
Turbinado sugar
Caramel Sauce (recipe follows)

1. Preheat oven to 425°. Line 2 large rimmed baking sheets with parchment paper.

2. On a lightly floured work surface, unfold Puff Pastry-Style Pie Dough, and roll to a 15-inch square. Using a 3-inch round cutter, cut 20 circles. Place five circles on each prepared pan; reserve remaining 10 circles.

3. In a medium bowl, stir together apple, flour, lemon zest and juice, and cinnamon. In a small bowl, stir together brown sugar, melted butter, vanilla, and salt. In another small bowl, whisk together egg and 1 tablespoon water.

4. Spoon 1 heaping tablespoonful apple mixture into center of each dough circle; top each with 1 teaspoon brown sugar mixture. Brush egg wash around edges of each circle. Top each with 1 reserved circle, crimping circles together with a fork to seal edges. Brush egg wash onto each pie; sprinkle with turbinado sugar. Cut two small slits in top of each pie.

5. Bake until golden brown, 15 to 18 minutes. Remove from pans, and let cool completely on wire racks. Serve with Caramel Sauce.

PUFF PASTRY-STYLE PIE DOUGH

Makes enough dough for 10 hand pies

2 cups all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking powder
1 cup cold unsalted butter, diced
½ cup cold whole buttermilk

In a large bowl, whisk together flour,